Some recipes don’t need reinventing—they just need a little love. This old-school chocolate chip cookie comes straight from a classic soul food cookbook, and with one small tweak and a lower bake temp, you get soft, chewy cookies every single time. Simple, nostalgic, and exactly how cookies should be.

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Ingredients:

• ½ cup butter, softened

• ½ cup shortening

• ½ cup granulated sugar

• ¼ cup light brown sugar

• ¼ cup dark brown sugar

• 1 large egg, beaten

• 1 tsp vanilla extract

• 1½ cups all-purpose flour (sifted)

• ½ tsp salt

• ½ tsp baking soda

• 1 cup semisweet chocolate chips

• Optional: ½ cup chopped pecans or walnuts

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Tools from the Kitchen:

• Mixing bowls

• Hand mixer or spoon

• Sifter

• Baking sheets

• Parchment paper

• Cookie scoop or tablespoon

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Prepare:

1. Preheat oven to 350°F

2. Sift together flour, salt, and baking soda. Set aside.

3. Cream butter, shortening, granulated sugar, and both brown sugars until smooth and fluffy.

4. Add beaten egg and mix well. Stir in vanilla.

5. Slowly add dry ingredients, mixing in batches until fully combined.

6. Fold in chocolate chips (and nuts if using).

7. Scoop by tablespoon onto lined baking sheets (about 12 per sheet).

8. Bake for 10 minutes, or until edges are lightly golden.

9. Let sit for one minute then transfer to parchment-lined surface to cool.

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Recipe Note: Inspired by a classic comfort-food recipe from Sheila Ferguson's Soul Food Cookbook

Notes from the Kitchen:

• This recipe makes about 36 cookies

• For a crunchier cookie, bake at 375℉ for about 8 minutes